Instant Pot Olive Garden Chicken Gnocchi Soup: Comfort in a Bowl
Craving the rich, comforting flavors of Olive Garden’s Chicken Gnocchi Soup? This Instant Pot version is the ultimate way to bring the taste of your favorite restaurant dish to your table—fast! Packed with tender chicken, fluffy gnocchi, hearty vegetables, and a creamy, savory broth, this recipe hits all the right notes.
Instant Pot Copycat Olive Garden Chicken Gnocchi Soup
Using the Instant Pot, you can whip up this delicious soup in no time, perfect for busy weeknights or a cozy weekend dinner. The pressure cooker locks in all the flavors, making it taste like it simmered for hours when it really only took minutes.
Whether you’re a soup enthusiast or just love the convenience of a one-pot meal, this recipe will quickly become a favorite in your rotation. Plus, it’s versatile enough to customize with your favorite ingredients.
What You Will Love About This Recipe
- Restaurant Quality: You’ll love how this soup tastes just like Olive Garden’s signature dish—but better because it’s homemade.
- Quick and Easy: Thanks to the Instant Pot, you can have this creamy comfort food ready in under 30 minutes.
- Family-Friendly: Packed with chicken, gnocchi, and veggies, it’s a meal everyone will enjoy.
- Customizable: Add more veggies, swap the chicken for turkey, or use gluten-free gnocchi to make it your own.
Ingredients
- 1 tbsp. Olive oil
- 6 Boneless skinless chicken thighs cut into bite sized pieces
- 2 Stalks of celery diced
- 3 Carrots peeled and cubed
- 1 Small onion chopped
- 2 tsp. Italian seasoning
- Salt and pepper to taste
- 2 Cloves minced garlic
- 2 c. Baby spinach
- 1 lb. Potato gnocchi, frozen
- 4 c. Chicken stock
- 2 c. Whole milk + 2 tbsp. Cornstarch blended into it
How to Make Instant Pot Copycat Olive Garden Chicken Gnocchi Soup
- Set the Instant Pot to saute. Pour in the olive oil, onions, celery, and carrots. Cook until they begin to soften a bit.
- Sprinkle in salt and pepper to taste as well as half of the Italian seasoning.
- Add in 2 cloves of minced garlic. Stir to combine.
- Pour in the chicken thighs, and cook for an additional 3-4 minutes, stirring often.
- Sprinkle in the remaining Italian seasoning and some additional salt and pepper to taste.
- Place the 2 cups of baby spinach into the pot, and saute with the mixture until the leaves just begin to wilt.
- Add in 1 pound of potato gnocchi and stir well.
- Pour in 4 cups of chicken stock, stir to combine, and close the lid of the Instant Pot.
- Close the vent on the lid, choose the Soup setting, and set it to 15 minutes.
- After 15 minutes, let it naturally release for 5 minutes, and then do a quick release.
- Turn the Instant Pot back to Saute, and pour in the 2 cups of milk that have 2 tablespoons of cornstarch whisked well into it. Stir to combine the milk with the cooked soup, and cook for a few minutes until the soup has thickened to your desired texture.
- Place the Instant Pot setting to Keep Warm, and serve the soup hot with your choice of fresh herb garnish.
Tips & Tricks
- Prep Ingredients Ahead: Dice your veggies and cut the chicken into bite-sized pieces before you start for a smooth cooking process.
- Thickening the Soup: Whisk the cornstarch into the milk thoroughly to avoid lumps when adding it to the soup.
- Fresh Spinach Tip: If you prefer a slightly firmer texture, add the spinach after pressure cooking rather than before.
- Gnocchi Options: Frozen gnocchi works best, but shelf-stable or homemade gnocchi can also be used. Adjust cooking time slightly for different types.
- Serving Suggestion: Top with grated Parmesan cheese and fresh parsley for an extra burst of flavor.
What is Gnocchi
Gnocchi (pronounced “nyo-kee”) are small, soft dumplings typically made from potatoes, flour, and sometimes eggs. They are a staple in Italian cuisine and are often served as a pasta alternative. Gnocchi have a tender, pillowy texture and a neutral flavor that pairs well with a variety of sauces, from rich cream sauces to simple butter and sage.
Types of Gnocchi
- Potato Gnocchi: The most common type, made with mashed potatoes, flour, and sometimes eggs.
- Ricotta Gnocchi: Made with ricotta cheese instead of potatoes, resulting in a lighter texture.
- Semolina Gnocchi (Gnocchi alla Romana): Made from semolina flour and baked rather than boiled.
- Vegetable-Based Gnocchi: Variants made with ingredients like spinach, pumpkin, or sweet potatoes.
FAQ’s
Q: Can I use chicken breasts instead of thighs?
A: Absolutely! Chicken breasts work just as well, but thighs tend to stay juicier during cooking.
Q: Can I make this soup dairy-free?
A: Yes! Substitute whole milk with your favorite unsweetened dairy-free milk, like almond or oat milk, and use a cornstarch slurry to thicken.
Q: How do I store leftovers?
A: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Q: Can I freeze this soup?
A: Cream-based soups don’t freeze well as the texture can change when reheated. If you plan to freeze, skip the milk and cornstarch step and add it after thawing and reheating.
Q: Can I add other vegetables?
A: Of course! Mushrooms, zucchini, or bell peppers are great additions to this soup. Just adjust cooking times slightly for firmer veggies.
Chicken and Gnocchi Instant Pot Soup
This Instant Pot Copycat Olive Garden Chicken Gnocchi Soup is so amazingly delicious and easy to make. Now it is even easier to make at home in your instant pot!
Ingredients
- 1 tbsp. Olive oil
- 6 Boneless skinless chicken thighs cut into bite sized pieces
- 2 Stalks of celery diced
- 3 Carrots peeled and cubed
- 1 Small onion chopped
- 2 tsp. Italian seasoning
- Salt and pepper to taste
- 2 Cloves minced garlic
- 2 c. Baby spinach
- 1 lb. Potato gnocchi, frozen
- 4 c. Chicken stock
- 2 c. Whole milk + 2 tbsp. Cornstarch blended into it
Instructions
- Set the Instant Pot to saute. Pour in the olive oil, onions, celery and carrots. Cook until they begin to soften a bit.
- Sprinkle in salt and pepper to taste as well as half of the Italian seasoning.
- Add in 2 cloves of minced garlic. Stir to combine.
- Pour in the chicken thighs, and cook for an addition 3-4 minutes, stirring often.
- Sprinkle in the remaining Italian seasoning and some additional salt and pepper to taste.
- Place the 2 cups of baby spinach into the pot, and saute with the mixture until the leaves just begin to wilt.
- Add in 1 pound of potato gnocchi and stir well.
- Pour in 4 cups of chicken stock, stir to combine, and close the lid of the Instant Pot.
- Close the vent on the lid, choose the Soup setting, and set it to 15 minutes.
- 10. After 15 minutes, let it naturally release for 5 minutes, and then do a quick release.
- 11. Turn the Instant Pot back to Saute, pour in the 2 cups of milk that have 2 tablespoons of cornstarch whisked well into it. Stir to combine the milk with the cooked soup, and cook for a few minutes until the soup has thickened to your desired texture. Place the Instant Pot setting to Keep Warm, and serve the soup hot with your choice of fresh herb garnish.
Notes
Depending on the potato gnocchi (if using fresh) that you use, you may want to add it in at the end in step # 11
Nutrition Information:
Amount Per Serving: Calories: 429Saturated Fat: 3gCholesterol: 119mgSodium: 711mgCarbohydrates: 45gFiber: 5gSugar: 9gProtein: 34g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
I never thought about doing this soup in an Instant Pot, what a great idea! I can’t wait to give this a try.
It’s on warm, but I had to try a spoonful & yum! I think we’re going to love this soup. Eating at Olive Garden was a rare treat when our kids were growing up. We are a couple who always work hard but never aimed for or earned the big money. Now the kids are grown & Ma and I rarely go out to eat…not at the fancy places, still can’t afford them, so I try my best to cook great meals at home. I followed the directions & I think the end product is going to be great. I just heard her come thru the door! Eating soon! Thank you for this!
Oh yeah! Ma says this one is a keeper! Thanks again!
This soup was amazing… I plan on making it again this week it was so good